Recipe by Meredith .F
The perfect comfort food! Add a teaspoon or two of ground dried porcini mushrooms along with the broth and red wine to give the dish an extra layer of mushroom flavor. Meaty, earthy-tasting mushrooms such as porcini or black trumpet are ideal. Serve over egg noodles or rice. From Cooking Light 2007..... (Wine note: Mushrooms and merlot are a natural match. An affordable California version like Buena Vista Carneros Merlot 2004 ($20) provides classic merlot flavors of plum and black cherry fruit along with a touch of earth and smoky oak that marries beautifully with mushrooms. The wine's rich flavor and firm tannins make it a perfect choice for flavorful beef, as well.)
- 1⁄2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 cup boiling water
- 1 1⁄4 lbs lean stewing beef, cut into 1-inch cubes
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 2 tablespoons olive oil
- 1 cup white pearl onion (about 16)
- 6 cups cremini mushrooms, chopped (about 1 pound)
- 2 large carrots
- 1 1⁄2 cups reduced-sodium fat-free beef broth
- 1⁄2 cup dry red wine
- 4 fresh thyme sprigs
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 tablespoon water
- 2 teaspoons cornstarch
Directions See How It's Made
- Combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
- Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
- Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
- Uncover and cook 20 minutes, stirring occasionally.
- Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.